Directions: |
Directions:CAKE
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flours pans
2. Sift the flour, baking powder, and salt together.
3. Separate the eggs and set the egg yolks aside. Beat the egg whites and cream of tartar together until stiff peaks form. Set aside.
4. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
5. Fold whipped egg whites into the yolk mixture. Divide batter between the pans.
6. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
7. Cut each cake layer in half. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread whipped cream mixture over outside of cake.
To Make Ricotta Cheese Filling:
In a medium sized bowl, combine the ricotta cheese, chocolate chips, 10x sugar, the vanilla, and cinnamon; mix well, then cover. Chill until ready to use.
To Make The Whipped Cream:
In a medium sized bowl, with an electric mixer on high speed, beat the heavy cream and confectioners' sugar until stiff peaks form. Frost the top and sides of the cake with the whipped cream and sprinkle the top and sides with the toasted almonds. Cover loosely and chill for at least 2 hours before serving.
*Note: To toast the almonds place them on a rimmed baking sheet in a single layer and bake in a preheated oven at 350 ° for 1 to 2 minutes, just until golden. They toast VERY quickly, so watch them carefully to avoid burning! |
This recipe for Cassatta Cake is from